Tuesday, October 5, 2010

Pumpkin Cream Cheese Bars

In addition to the trial run of the banana cupcakes, I also made some pumpkin cream cheese bars for myself this weekend. I need to start reading recipes because I assume they are for 8x8 pans and then they call for 13x9 pans and suddenly I've got way more goodies than I can eat. This time I messed up and should have cooked these babies longer so the middles were ruined and I ended up keeping both pans of bars. Anywho, they were still delicious despite a little center under cooking. Here are some pictures to get you excited for Halloween and fall and pumpkin flavors:

Recipe (from Grin and Bake it!)

6T butter, melted and cooled
1 1/2c sugar
2 lg eggs
1 c pumpkin
1/3c water
1 3/4c flour
1 1/2t cinnamon
1t baking soda
1/2t baking powder
1/2t nutmeg

Cream Cheese Mixture

1 pkg (8oz) cream cheese, softened
1 lg egg
1/4c sugar

Preheat to 325F.

In a large bowl beat together the butter and sugar until smooth. Beat in eggs, pumpkin, and water until well incorporated. Scrape down the sides of the bowl.

In a medium bowl, sift together flour, cinnamon, baking soda, baking powder, and nutmeg. Mix dry ingredients into the large bowl until well blended. Pour into a buttered and floured 13"x9" pan.

In a large bowl, beat cream cheese, egg, and sugar until smooth. Drop cream cheese mixture in evenly spaced spoonfuls into batter in pan. Pull a knife through the batter to create swirls. Bake for about 30 minutes (25 is definitely not enough). Let cool in pan.


  1. You must have mentioned these to me during one of the rare moments I was sober or not about to vomit over the weekend because I've been thinking about hunting down the recipe. Can't wait to try them.

  2. Haha, yeah I actually think I remember telling you about these as well. Which means we were both relatively sober and not about to vom at the same time, craziness!